Potato and Rosemary Focaccia

Name: Potato and Rosemary Focaccia
Prep time: 10 min
Cook time: 2 h 35 min
Total time: 2 h 35 min
Yield: 4 portions
Ingredients: 30 g Parmesan cheese; 300 g water; 1 tsp dried instant yeast; 1 tsp sugar; 50 g extra virgin olive oil; 500 g strong white bread flour; 2 tsp fine sea salt; extra virgin olive oil; 200 g potatoes; 1 - 2 pinches coarse sea salt; 1 - 2 sprigs rosemary

4.3 (40 ratings)

Difficulty easy

Preparation time 10 min

Total time 2h 35 min

Serving size 4 portions

Ingredients

30 g Parmesan cheese, cut in pieces (2 cm)
or vegetarian hard cheese, cut in pieces (2 cm)
300 g water
1 tsp dried instant yeast
or 10 g fresh yeast
1 tsp sugar
or barley malt extract
50 g extra virgin olive oil
500 g strong white bread flour
2 tsp fine sea salt
extra virgin olive oil, for greasing
200 g potatoes, thinly sliced (1-2 mm) (see tip)
1 - 2 pinches coarse sea salt, for sprinkling, to taste
1 - 2 sprigs rosemary, needles only, to taste

Nutrition: per 1 portion
Calories: 2706 kJ / 642 kcal
Protein: 19 g
Carbohydrates: 100 g
Fat: 17 g
Fibre: 5.1 g
Sodium: 1189.9 mg